ROASTED PEPPER SOUP

Serves 4

• Halve 6 peppers (a combination of red, yellow or orange but not green), remove seeds & stalks, then cut each half into 6.
• Cut a medium sized red onion into 8 wedges.
• Use either 10 cherry tomatoes, left whole, or quarter 4 normal sized tomatoes.
• Use 1 garlic clove but leave it whole, just remove the outer papery skin.
• Throw the whole lot into a roasting tray.
• Drizzle with some olive oil, about 2tbsp. Or if you want to be healthy sprinkle with 1tbsp of water or spray on some Light spray oil.
• Season with salt and pepper.
• Sprinkle on dried or fresh herbs of choice.
• If you like a bit of heat, sprinkle on some chilli flakes or roughly chop up a red chilli and add to the mix.
• Give the whole lot a good stir.
• Roast in a preheated over at 180C/fan 160C for 30-40mins until the peppers are slightly charred and the other veg are soft.
• Remember to give the mix a stir every 10mins or so in order that it doesn't stick or burn. If it looks like its burning cover with tin foil for the remainder of the cooking time.
• In the meantime, make up approx 1 litre of stock with 2 chicken or veg stock cubes. Don't use beef cubes. If you've got it, and even better, use your own homemade stock.
• Bring to a gentle simmer.
• Once the veg are done, add them to the stock and blitz the whole lot in a food processor or with a hand blender.
• Return to the saucepan, check if it needs more salt and pepper. Then serve.
• This is nice with a crusty roll or even garlic bread.
• And better still, if you leave out the olive oil its calorie free so you can eat as much of it as you like!!